2 litres chicken stock (can be cubes)
bunch of thyme
2 Bay leaves
1 sprig of rosemary
1 whole corn
200 g butter
200 g plain flour
300 ml double cream
2 teaspoons English mustard
1 bunch parsley
1 bunch tarragon(sliced)
1 onion (chopped)
4 large shallots(chopped)
2 large cloves of garlic(chopped)
300 g mushrooms, washed and divided into 4 parts
8 quail eggs, hard boiled and peeled
800 g of cooked artichokes, dried
500g ready puff pastry
1 egg (beaten)
Bring chicken broth to a boil and add thyme, Bay leaf and rosemary. A little sea salt and black pepper. Try to make sure that enough salt and herbs.
Whole chicken bring to a boil.Remove the excess fat and simmer on low heat.
Cook the chicken about 20-25 minutes. Remove and cool slightly.
Take the legs and check for readiness.(You can cook another 5-8 minutes)
Once the chicken has cooled a bit – cut off the breast and legs and cut into large cubes.
Refrigerate the legs, separate the meat(it must be without skin and cartilage).
To make the sauce for the pie first, you need to :
Melt 200g of butter in a saucepan, add the flour and cook over low heat until all the flour is mixed with butter (Continue to cook for another 5 minutes on low heat).
Then add chicken broth(1-2 ladles). Pour slowly, stirring constantly. Uvarovite 5 minutes until you get a thick white sauce.
Add the cream and half English mustard, then season with salt and pepper. Remove from heat and allow to cool to room temperature.
In a large bowl, mix the chicken, greens, shallots, garlic, mushrooms, quail eggs with artichoke. Add the sauce and check for seasoning.
On top of the pie need to leave 2-3 cm space from the toppings, Stobie stuffing did not come out during cooking
Roll out the puff pastry on a floured surface, not too thin and place on the bottom of the form so that the excess dough hanging on the edges .Coat inside and outside pie with the egg.Put the stuffing. Cover the dough .Cut off any excess and refrigerate for 30 minutes.
Preheat the oven to 180 ° C Brush with the remaining egg and sprinkle with sea salt. Bake in the oven for 40-45 minutes, or until browned.
Serve immediately with butter ,herbs and mustard.